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Recipes
Mediterranean Barley with Chickpeas and Arugula
By nanarose
Susan Russo, Cooking Light APRIL 2011
- 1 cup uncooked pearl barley
- 1 cup packed arugula leaves
- 1 cup finely chopped red bell pepper
- 3 tablespoons finely chopped sun-dried tomatoes, packed without oil
- 1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tablespoons chopped pistachios
Piña Coladas
By nanarose
Sidney Fry, MS, RD, Cooking Light JUNE 2012
- 2 cups flaked sweetened coconut
- 1 (12-ounce) can evaporated fat-free milk
- 2 cups cubed fresh pineapple
- 2 1/2 cups ice cubes
- 3/4 cup gold rum (such as Bacardi Gold)
- 1/4 cup pineapple juice
- 2 tablespoons light agave nectar
- 8 fresh pineapple slices
Panko-Crusted Fish Sticks
By nanarose
Mary Drennen, Cooking Light OCTOBER 2012
- 1 tablespoon 2% reduced-fat milk
- 2 large eggs, lightly beaten
- 1 pound halibut fillets, cut into 20 (1-inch) strips
- 1 cup panko (Japanese breadcrumbs)
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil, divided
- 1/4 cup light sour cream
- 3 tablespoons canola mayonnaise
- 2 tablespoons finely chopped bread-and-butter pickles
- 2 teaspoons minced capers
Red Flannel Hash
By nanarose
Mark Bittman, Cooking Light MARCH 2011
- 2 tablespoons olive oil
- 8 ounces ground sirloin
- 1 cup chopped red onion
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 2 cups shredded red cabbage (about 1/2 small head)
- 2 cups grated beet (about 3 medium beets )
- 1/2 cup water
- 2 tablespoons cider vinegar
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons chopped fresh dill
Lemon Chicken Tortellini Soup
By nanarose
Address: 100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscr...
- 2 tablespoons extra-virgin olive oil
- 1/2 pound skinless, boneless chicken thighs
- Salt and pepper
- 1 32 ounce container (4 cups) chicken broth
- 1 9 ounce bag tortellini pasta
- 2 cups shredded escarole
- 1 1/2 cups frozen peas
- Grated peel and juice of 1 lemon
- 1/4 cup chopped fresh mint
Kokomo
By nanarose
Fill a cocktail shaker halfway with ice
- 1 ounce vodka
- 1 ounce amaretto
- 1 ounce creme de cacao
- 1 ounce cream of coconut
- 1 ounce heavy cream
- Toasted shaved coconut, for garnish (optional)
Egg Foo Yong
By nanarose
Heat 1 tablespoon vegetable oil in a skillet over high heat
- 2 tablespoons vegetable oil, plus more for frying
- 6 ounces white mushrooms, trimmed and sliced
- 1 1/2 teaspoons sugar
- 1 cup low-sodium chicken broth
- 3 1/2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 1/2 medium onion, thinly sliced
- 6 ounces Canadian bacon, diced
- 1/2 cup frozen peas, thawed
- 1 bunch scallions, thinly sliced
- 6 large eggs, beaten
- 1 teaspoon toasted sesame oil
Seared Scallops with Meyer Lemon Beurre Blanc
By nanarose
Julianna Grimes, Cooking Light MARCH 2011
- 2/3 cup fresh Meyer lemon juice (about 6 lemons)
- 1/3 cup dry white wine
- 3 tablespoons minced shallots
- 2 thyme sprigs
- 3 tablespoons chilled butter, cut into pieces
- 3/4 teaspoon sugar
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1 1/2 pounds dry sea scallops
- 1 1/2 teaspoons chopped fresh thyme (optional)
Cranberry Bars
By nanarose
In a saucepan over medium heat, combine the cranberries, white sugar, and water
- 1 (12 ounce) package whole cranberries
- 1 cup white sugar
- 3 /4 cup water
- 1 (18.25 ounce) package yellow cake mix
- 3 /4 cup butter, melted
- 2 eggs
- 1 cup rolled oats
- 3 /4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Salted Cashew & Caramel Chews Recipe
By nanarose
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy
- 3/4 cup unsalted butter, softened
- 1-1/2 cups packed brown sugar
- 2 eggs
- 1/4 cup hot caramel ice cream topping
- 1 teaspoon McCormick® Pure Vanilla Extract
- 2-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips, divided
- 3/4 cup plus 1/2 cup lightly salted cashew pieces, divided